Correlations between H-1 NMR and conventional methods for evaluating soybean oil deterioration during deep frying
文献类型： 外文期刊
作者： Jiang, Xiaofei 1 ; Huang, Rufeng 2 ; Wu, Shimin 2 ; Wang, Qiang 1 ; Zhang, Zhiheng 1 ;
作者机构： 1.Minist Agr, Lab Qual & Safety Risk Assessment Agroprod Hangzh, Hangzhou 310021, Zhejiang, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Dongchuan Rd 800, Shanghai 200240, Peoples R China
3.Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Dongchuan Rd 800, Shanghai 200240, Peoples R China
4.Zhejiang Acad Agr Sci, Inst Qual & Stand Agroprod, Hangzhou 310021, Zhejiang, Peoples R China
5.Zhejiang Acad Agr Sci, Inst Qual & Sta
关键词： Aldehydes; Deep frying; H-1 NMR; Oil deterioration; Total polar compounds
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期： 2018 年 12 卷 2 期
页码：
收录情况： SCI
摘要： H-1 NMR was applied as a fast method to determine soybean oil deterioration during deep frying and its correlations with conventional analytical methods were evaluated. Very high correlations (R = 0.925-0.968) were observed between the secondary oxidation products (n-alkanals, aldehyde, (E,E)-2,4-alkadienals) determined by H-1 NMR and the total polar compounds (TPCs) determined by conventional silica gel column method. Strong correlations were found between H-1 NMR and conventional gas chromatography method for analyzing linoleic (correlation coefficient R = 0.988), inolenic (R = 0.946) and oleic acids (R = 0.869). Moderate correlations (R = 0.664-0.742) were presented between the secondary oxidation products (n-alkanals, aldehyde, (E,E)-2,4-alkadienals) determined by H-1 NMR and p-anisidine value (AnV) determined by conventional spectrophotometer method. The very high correlations between the formation of aldehydes and TPCs found in this study makes H-1 NMR a potential tool to predict the maximum number of times that oil can be re-used during frying.
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